Slow Cooker Steak and Cheddar Potato Casserole Recipe
If you’re searching for melt-in-your-mouth comfort that practically cooks itself, look no further than this Slow Cooker Steak and Cheddar Potato Casserole. Tender sirloin steak, buttery Yukon Gold potatoes, sharp cheddar cheese, and a hint of smoky paprika come together in a luscious, creamy bake that’s as cozy as an evening by the fire. Every forkful is cheesy, hearty, and packed with flavor, making it a family favorite for weeknights, potlucks, or just about any day that calls for a little extra warmth.
Ingredients You’ll Need
This cozy casserole comes together with a handful of simple ingredients, each carefully chosen to bring irresistible flavor and texture. Don’t skip out on the basics—every element plays its part to make Slow Cooker Steak and Cheddar Potato Casserole truly unforgettable.
- Sirloin steak (1 ½ lbs, cubed): Go for a well-marbled cut—browning the cubes first locks in flavor and keeps them juicy during the slow cook.
- Yukon Gold potatoes (2 lbs, peeled & diced): These potatoes hold their shape beautifully and create a buttery, hearty base.
- Onion (1 medium, chopped): Adds sweetness and depth that ties the meat and potatoes together perfectly.
- Garlic (2 cloves, minced): Freshly minced garlic gives a savory aroma you won’t want to miss.
- Shredded sharp cheddar cheese (1 ½ cups, divided): For rich, tangy flavor and that irresistible “melted cheese pull.”
- Sour cream (½ cup): This adds creaminess and a subtle tang, balancing all the deep, savory notes.
- Beef broth (½ cup): Creates a succulent sauce that brings everything together and keeps the casserole moist.
- Worcestershire sauce (1 tablespoon): Lends complexity and a savory, umami punch to the final dish.
- Smoked paprika (1 teaspoon): Just a touch for a hint of smokiness and gorgeous color.
- Salt (1 teaspoon) & black pepper (½ teaspoon): The must-have seasoning duo for bringing out all the flavors.
- Chopped fresh parsley (2 tablespoons, optional): Sprinkle on top for a pop of color and freshness right before serving.
- Olive oil (for browning): A quick sear amps up that savory steak flavor and sets the stage for the slow cook.
How to Make Slow Cooker Steak and Cheddar Potato Casserole
Step 1: Sear the Steak
Begin by heating a skillet over medium-high heat with a drizzle of olive oil. Once hot, add the steak cubes and sear them for just 2–3 minutes, turning to brown each side. Don’t worry about cooking them through—the slow cooker will take care of that. This quick step locks in the beef’s savory juices and sets the foundation for incredible flavor.
Step 2: Layer Ingredients in the Slow Cooker
Grease your slow cooker insert, then layer in the diced Yukon Gold potatoes, browned steak, onion, and minced garlic. Sprinkle on the salt, pepper, and smoked paprika, making sure everything’s evenly distributed, so each bite of your Slow Cooker Steak and Cheddar Potato Casserole is full of flavor.
Step 3: Mix and Pour the Sauce
In a small bowl, whisk together the beef broth, Worcestershire sauce, and sour cream until smooth and creamy. Pour this mixture over the potatoes and steak in the slow cooker. Use a spoon to gently stir, coating all the ingredients with the sauce—this helps every forkful get its fair share of cheesy, creamy goodness.
Step 4: Slow Cook to Perfection
Cover your slow cooker and set it to low for 6–7 hours, or high for 3–4 hours, depending on your schedule. The casserole is done when the potatoes are meltingly tender and the beef is perfectly cooked through. Your kitchen will smell heavenly—resist the urge to peek too often!
Step 5: Add the Cheddar Cheese
About 15–20 minutes before you’re ready to serve, sprinkle 1 cup of sharp cheddar cheese across the top. Cover again and let it melt into a bubbly, golden layer. Just before serving, sprinkle the remaining half cup of cheddar over the hot casserole, plus chopped parsley if you’re using it—for a fresh finish.
How to Serve Slow Cooker Steak and Cheddar Potato Casserole
Garnishes
Finish your Slow Cooker Steak and Cheddar Potato Casserole with a handful of bright green parsley or even thinly sliced green onions for a burst of color and a hint of herby freshness. If you’re a true cheese lover, dust on a just-grated extra cheddar after plating—it’s hard to go wrong!
Side Dishes
Pairing this casserole is simple: go for a crisp green salad with a zippy vinaigrette or some roasted seasonal veggies. If you love something to mop up all that cheesy sauce, serve warm crusty bread or a pillowy dinner roll alongside—pure comfort!
Creative Ways to Present
For gatherings, try scooping the casserole into individual ramekins or mini cast-iron skillets for a rustic, bistro-style feel. For family nights, just serve it right from the slow cooker—everyone can help themselves to those glorious cheesy layers. Transform leftovers into grilled cheese fillings or pile onto baked potatoes for a fun twist.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers of your Slow Cooker Steak and Cheddar Potato Casserole to cool, then transfer to airtight containers. They’ll keep wonderfully in the refrigerator for up to 4 days, making lunches or busy-weeknight dinners a breeze.
Freezing
To freeze, spoon portions of the cooled casserole into lidded, freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible, and it will keep for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
For the best texture and flavor, reheat portions gently in the microwave or oven. Sprinkle a little extra cheddar on top before reheating for a just-melted finish—your Slow Cooker Steak and Cheddar Potato Casserole will taste just as cozy as day one.
FAQs
Can I use a different cut of beef?
Absolutely! While sirloin creates a tender, juicy bite, you can swap in stewing beef, chuck, or even brisket. Just remember to brown the meat first and trim away extra fat, as slow cooking will render it tender.
How can I make this dish lighter?
For a lighter take, substitute Greek yogurt for the sour cream and use reduced-fat cheddar. You can also increase the proportion of potatoes to beef, or add in steamed broccoli or cauliflower for a veggie boost.
Is this casserole gluten-free?
Yes! All the ingredients in Slow Cooker Steak and Cheddar Potato Casserole are naturally gluten-free. Just double-check the labels on your beef broth and Worcestershire sauce to ensure they don’t contain hidden gluten.
Can I prep this recipe the night before?
You sure can! Chop the steak and potatoes, mix up the sauce, and store everything separately in the fridge. Layer and start cooking in the morning, and you’ll come home to dinner ready to go.
What if I don’t have a slow cooker?
No problem! Layer everything in a large baking dish, cover tightly with foil, and bake at 325°F for about 2 hours (until potatoes are tender). Remove the foil, add the cheese, and bake uncovered for another 15 minutes.
Final Thoughts
If you love dinners that practically cook themselves and taste like a big culinary hug, give this Slow Cooker Steak and Cheddar Potato Casserole a try. It’s the kind of dish you’ll return to again and again—perfect for sharing and sure to bring warmth to any table!
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Slow Cooker Steak and Cheddar Potato Casserole Recipe
- Total Time: 6 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Steak and Cheddar Potato Casserole is a comforting and hearty dish that’s perfect for a cozy family dinner. Tender sirloin steak and creamy cheddar cheese combine with potatoes and savory seasonings for a delicious one-pot meal.
Ingredients
For the Casserole:
- 1 ½ pounds sirloin steak, cut into bite-sized cubes
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup sour cream
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Olive oil for browning
Instructions
- Brown the Steak: Heat a skillet and brown the steak pieces in olive oil.
- Layer Ingredients: In a greased slow cooker, layer potatoes, steak, onion, garlic, salt, pepper, and paprika.
- Prepare Sauce: Whisk together beef broth, Worcestershire sauce, and sour cream; pour over ingredients.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Add Cheese: Sprinkle 1 cup of cheddar cheese in the last 15–20 mins of cooking.
- Final Touches: Top with remaining cheese and parsley before serving.
Notes
- For extra richness, add butter during the last hour.
- You can substitute sirloin with ground beef or pre-cooked shredded beef.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg
